Bacon Crusted Grouper with Ranch Dill Sauce Recipe

Serves/Makes: 4 servings


  •     For Fish:
  • 4 medium grouper fillets (or any firm, white-fleshed fish) about 1 inch thick
  • 4 slices bacon
  • 1/2 - 1 cup Panko (depending on how large your fillets are)
  • 1 egg
  • 2 tablespoons coconut oil
  • Kosher salt and freshly ground black pepper
  • For Ranch Dill Sauce:
  • 4 tablespoons sour cream
  • 2 tablespoons plain low-fat yogurt (or more sour cream if you don’t have it)
  • 1 teaspoon white vinegar
  • 1 small clove garlic, mashed and minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon sugar
  • 2 tablespoons chopped fresh dill, (or more to taste)
  • 1 teaspoon lemon zest
How to cook Bacon Crusted Grouper with Ranch Dill Sauce:
  • To prepare the Ranch Dill Sauce - whisk all sauce ingredients in a small bowl. Refrigerate at least 1 hour before serving. Taste and adjust for seasoning, if necessary, before serving.
  • Heat oven to 350°F (180°C).
  • Rinse fillets and remove any bones. Pat dry with a paper towel, lightly salt and pepper, and set aside.
  • Place bacon slices in a non-stick oven proof skillet and cook until crispy. Cool, then mince into tiny pieces (just about the size of the Panko pieces) and combine with the Panko.
  • Remove bacon fat-drippings with a paper towel to clean the pan (it will also be used for the fish).
  • Prepare dredging dishes: 1 for a beaten egg; 1 for the Panko-bacon mixture.
  • Dredge fish in egg then Panko-bacon. Set aside until ready to place into hot pan.
  • Heat pan to medium/high. Add coconut oil and wait about 30 seconds for it to heat up.
  • Carefully place each fillet in the hot oil. Reduce heat to medium so it doesn’t scorch. When the first side is a deep brown color (about 1-2 minutes, depending on thickness of your fillets), flip the fish. Allow it to cook another minute or so, then turn off heat and place the pan in the hot oven.
  • Cook for about 2 minutes, until the fish is firm to the touch. Remove from oven and plate with the Ranch Dill Sauce.
  •     Enjoy!
Bacon Crusted Grouper with Ranch Dill Sauce recipe
Bacon Crusted Grouper with Ranch Dill Sauce recipe


This Bacon Crusted Grouper with Ranch Dill Sauce recipe easy to cook and so good!
Prep time: 10 mins
Cook time: 8 mins


Grouper is a great fish that can be prepared in several ways and it’s always delicious. It’s also pretty sturdy, so it can handle direct grilling, searing and sauteing, but I prefer the pan-searing method because, to me, that really locks in the moisture of the fish.

I paired the cooked fish with a ranch dill sauce, but you could use just about any sauce you like. This dish was crunchy, tasty, light and pretty darned delicious. Check out the bacon-y crust below.

If you haven’t worked with Panko much, you really must try it. It’s a Japanese-style bread flake typically used for deep frying, giving food that crunchy texture we all love. The flakes stay crispy longer than standard breadcrumbs because they don’t absorb as much fat. Because of this, it’s especially good with delicate seafood.

This recipe for Bacon Crusted Grouper with Ranch Dill Sauce serves/makes: 4 servings

This Bacon Crusted Grouper with Ranch Dill Sauce recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Grouper (more Grouper recipes)
Preparation Method: Pan Fried/Sauteed (more Pan Fried/Sauteed recipes)

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